Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Cinnamon Swirl Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 90 reviews

  • Author: Amina
  • Total Time: 4 hours 45 minutes
  • Yield: 1 loaf (about 12 slices)

Description

This homemade cinnamon swirl bread combines a soft, tender bread loaf with a sweet cinnamon sugar swirl throughout. Made from scratch using yeast, milk, and butter, this recipe produces a deliciously aromatic and flavorful bread perfect for breakfast or snacks. The gentle kneading and two-step rise create a lovely fluffy texture, and the cinnamon sugar swirl adds a perfect burst of warm spice in every bite.

Ingredients

Dough Ingredients

  • 1/2 cup (120ml) water, warmed to about 110°F (43°C)
  • 1/2 cup (120ml) whole milk, warmed to about 110°F (43°C)
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 1/4 cup (50g) granulated sugar, divided
  • 4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature and cut in 4 pieces
  • 3 cups (390g) bread flour (spooned & leveled), plus more as needed
  • 1 teaspoon salt
  • 1 egg white, beaten

Swirl Ingredients

  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 Tablespoon (14g) unsalted butter, melted

Instructions

  1. Prepare the dough: Whisk the warm water, warm milk, yeast, and 2 Tablespoons of sugar together in the bowl of a stand mixer fitted with a dough hook. Let it sit covered for 5–10 minutes until foamy on top. If no stand mixer, mix in a large bowl with a wooden spoon or spatula.
  2. Mix dough ingredients: Add remaining sugar, softened butter, 1 cup of flour, and salt. Beat on low for 30 seconds, scrape bowl, add another cup of flour, and beat on medium until mostly combined. Add remaining flour and beat until dough forms and pulls from bowl sides. Add flour 1 Tbsp at a time if too wet.
  3. Knead the dough: Beat dough for 8–10 minutes in mixer or knead by hand on lightly floured surface. Add small flour amounts if sticky, but dough should remain soft and slightly tacky. Perform windowpane test for gluten development and readiness.
  4. First rise: Lightly grease a large bowl. Place dough in bowl, turn to coat, and cover. Let rise in a warm spot for 1.5-2 hours or until doubled in size.
  5. Prepare loaf pan: Grease a 9×5-inch loaf pan.
  6. Make cinnamon sugar swirl: In a small bowl, whisk together 1/4 cup sugar and cinnamon.
  7. Shape dough: Punch down dough. Lightly flour surface, hands, and rolling pin. Roll dough into approximately 8×20 inch rectangle. Brush with beaten egg white, sprinkle cinnamon sugar over dough leaving 1-inch border. Roll dough into an 8-inch log and place seam side down in loaf pan. Sprinkle any spilled cinnamon sugar on top.
  8. Second rise: Cover loaf and let rise about 1 hour until 1 inch above pan top.
  9. Preheat oven: Adjust oven rack low and preheat to 350°F (177°C) for baking.
  10. Prepare for baking: Melt remaining 1 tablespoon butter and brush over risen loaf. Bake for 35–45 minutes or until golden brown. Tent with foil if browning too fast. Check doneness by hollow tap sound or internal temperature 195–200°F (90–93°C).
  11. Cool loaf: Remove from oven, cool a few minutes in pan on rack, then remove loaf to cool on rack at least 10 minutes before slicing. Bread can cool completely for best slicing.
  12. Store: Cover leftover bread tightly. Store at room temperature up to 6 days or refrigerated up to 10 days.

Notes

  • Use bread flour for best texture; all-purpose can be used but may yield softer crumb.
  • Warm liquids should be about 110°F (43°C) to properly activate yeast without killing it.
  • Be careful not to add too much flour during kneading; dough should remain slightly tacky.
  • Perform the windowpane test to ensure dough is kneaded enough for good gluten development.
  • Let the bread cool before slicing to get clean slices and avoid gummy texture.
  • If the top browns too quickly during baking, tent with aluminum foil to prevent burning.
  • You can substitute milk with any nondairy milk to make it dairy-free, but results may vary.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/homemade-cinnamon-swirl-bread-recipe/